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Roasted Autumn Vegetables Recipe
|Red potatoes||1 1⁄2 Pound (Small)|
|Shallots||1 Pound, peeled and trimmed|
|Olive oil||5 Tablespoon|
|Dried thyme||1⁄4 Teaspoon, crumbled|
|Garlic||4 Clove (20 gm), crushed|
|Butternut squash||2 Pound, peeled and cut into 3/4-inch pieces|
|Thyme sprigs||1 Teaspoon (For Garnish)|
Serving size: Complete recipe
Calories 1967 Calories from Fat 677
% Daily Value*
Total Fat 77 g118%
Saturated Fat 10.7 g53.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 97 mg4%
Total Carbohydrates 316 g105.5%
Dietary Fiber 29.6 g118.4%
Sugars 25 g
Protein 37 g73.1%
Vitamin A 2043.7% Vitamin C 619.6%
Calcium 78.8% Iron 112.2%
*Based on a 2000 Calorie diet
Spread the vegetables in a large oiled roasting pan and roast them in the middle of a preheated 375° F.oven, shaking the pan every 5 to 10 minutes, for 25 minutes.
In a bowl toss the squash with the remaining 1 tablespoon oil and salt and pepper to taste and add it to the pan.
Roast the vegetables, shaking the pan occasionally, for 10 to 20 minutes more, or until they are tender.
Discard the bay leaf and garnish the vegetables with the thyme sprigs.